The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-11-21
DOM ESTlC HINTS.
STEAMED PUDDING.

teaspoon saleratus, one teaspoon SALT
one or two eggs, one teaspoon shorten
ing; steam two and one-half to three
hours, then bake one-half hour.
WHITE SAUCE.
Put into sauce pan quarter OF
pound of butter, and mix it with
spoonful of flour. add glass Of water,
set II on the fire, and keep strrng
when II boils take it of, set IL aside and
salt it. If your sauce be too thick,
add little water; If too thin, piece
of butter, and turn it afresh.
sCALLoP MEAT.
Take cracker crumbs, macaroni, cold
meat, the gravy for the meat, or soup
stock. Boil the macaroni until soft,
put little cold water on 1t to prevent
it sticking together; cut the meat in
small pieces, cover the bottom OF a
deep dish with the crumbs, then lay
er of meat, little salt and pepper,
layer of macaroni, crumbs, meat, ETC.,
with the crumbs last, and over all pour
the gravy. Bake one-half hour.
COOKIES
One cup butter, two cups sugar, four
eggs, four cups flour, three tablespoon
fuls milk, three teaspoOnfuls baking
powder; rub the flour and butter thor
oughly together, cream the butter and
sugar, beat the eggs separately, add to
the above. with little nutmeg and
cinnamon, or any seasoning preferredi
sift in the flour and baking powder,
and add enough flour to mould and roll
out.
sTEwED VEAL.
Cut the meat in pieces wash them
clean, and put them into the stew pot
add three pints of water, put in one
onion, some pepper and salt, let it stew
one hour, then add sliced potatoes, and
make crust of sour milk or cream
tartar; put in and stew till the potatoes
are done, about half an hour; the crust
may be made into biscuits.
VINEGAR PIE.
Two eggs, reserving the whites for
frosting, one teacup sugar, one teacup
cold water, one tablespoonful flour, one
tablespoonful sherry vinegar; flavor
with lemon.
LEMON CAKES.
Three-fourths of pound of flour and
two ounces of butter rubbed together
in dry state; then add three-fourths
of pound of white sugar, the juice
and rind of one lemon, and one egg.
Bake in small cakes on tin.
JELLY ROLL.
One cup of flour, one cup of sugar,
four tablespoonfuls of melted butter,
two tablespoonfuls of water, three
eggs, two level teaspoonfuls of cream
tartar and one teaspoonful of soda
sifted into the flour. Put all the in.
gradients together and beat ten
minutes, bake in two long sheets,
spread with jelly and roll up while hot.
Cream of tartar and soda may be
omitted, and one teaspoonful of baking
powder used instead.
LIGHT BISCUIT.
Two quarts of best sifted flour, one
pint sweet milk, in which melt one
quarter pound of butter, one teaspoon
full salt in the milk, one teacup fresh
Yeast; make hole in the centre, pour
in the yeast (well shaken). stir diligent.
ly with a fork; let the milk, ETC.. be
Just lukewarm (no more). then knead
as bread; cut it across through and
through with knife; let 1t rise six OF
seven hours, as it may require; take
from the pan. knead it well. cut in
small cakes and put to rise in pan an
hour or more before baking; this recipe,
with sugar and suitable spices, makes
excellent doughnuts.
CHICKEN BROTH.
C~t chicken into quarters, lay 1t in
salt and water an hour; put on In soup
kettle with an onion and four quarts OF
water. Bring very slowly to gentle
boil and keep this up until the liquid
has diminished one-third and the meat
shrinks from the bones. Take out the
chicken, salt it and set aside with q
cupful Of broth in bowl (covereD
until next day. Season rest of broth
and put back over the fire. Boil up
and skim. add nearly cupful of rice.
previously soaked in bowl OF water.
Cook slowly until the rice is tender.
Stir cupful Of hot milk into two
beaten eggs. then into broth. Let all